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Honey Mustard-Glazed Pork

Honey Mustard-Glazed Pork

with Roast Pumpkin, Beetroot & Fetta

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This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with sweet roasted veggies and a crisp salad for a winning dinner.

This recipe is under 650kcal per serving

Tags:EasyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:SulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

butternut pumpkin

2 clove

garlic

½ tub

wholegrain mustard

(ContainsSulphites)

1 packet

pork loin steaks

1 bag

rocket leaves

1 packet

fetta cubes

(ContainsMilk)

½

apple

Not included in your delivery

olive oil

1.5 tbs

honey

1 tbs

water

drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1870 kJ
Fat7.8 g
of which saturates3 g
Carbohydrate39.9 g
of which sugars34.8 g
Protein47.4 g
Sodium531 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Chop the beetroot and butternut pumpkin into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread evenly and roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the beetroot and pumpkin are baking, finely chop the garlic. In a small bowl, combine the garlic, honey, water and wholegrain mustard (see ingredients). Season and set aside.

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness).

4

In the last minute, add the honey mustard glaze to the pan. Cook until bubbling, turning to coat, 1 minute. Remove the pan from the heat.

5

Thinly slice the apple (see ingredients). In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season. Add the apple and rocket to the bowl with the dressing and toss to coat.

6

Divide the honey wholegrain mustard pork between plates. Serve with the salad, roast pumpkin and beetroot. Crumble the fetta cubes over the beetroot and pumpkin and drizzle over any remaining honey mustard glaze from the pan.